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Tapinade and bush tomato oil. Prep. time 10 mins. 200g bush tomatoes; 400ml water; 1 teaspoon salt; 500ml polyunsaturated oil; ½ teaspoon crushed garlic; ¼ teaspoon ground mountain pepper; ½ teaspoon ground oregano; 200g oil marinated mix of olives, mushrooms, eggplant and capsicum. Coarsely chop the bush tomatoes and bring them to a boil in the salted water. Drain, reserving the water for use in stocks or sauces. Pat dry the bush tomatoes on a paper towel and transfer to an appropriately sized glass jar. Add the remaining ingredients and mix well. Seal and let stand for at least 3 days. Use the oil as a flavoring for pasta, pesto, or dressings and use the marinated vegetables as a garnish for salads, char-grilled vegetables, meats, or seafoods. The preserved bush tomatoes can also be made into a tapinade, blending to smoothness with a little of the flavored oil. Use to top a tuna, swordfish or salmon cutlet, a slice of toasted mountain pepper bread or even a grilled slice of conventional tomato.